Lemon Meringue Cupcakes

Cupcakes:

In the bowl of a stand mixer, combine the butter, oil, sugar, baking soda, baking powder, salt, vanilla extract, sour cream and lemon zest. Mix until well incorporated. Add the eggs, one at a time. Add ¾ cup of the cake flour; mix well. Add 1/3 cup of the buttermilk; mix well. Add ½ cup of the cake flour; mix well. Add the other 1/3 cup of the buttermilk; mix well. Add the last ½ cup of the cake flour and mix well.

Preheat the oven to 350 F. Line two cupcake tins with liners. Fill the liners half full.  Bake for 14-16 minutes.

Filling:

Place all the ingredients in a double boiler over medium heat. Mix constantly until thickened. Test thickness with the back of a wooden spoon.  Set aside until cooled. Once cooled, with a long tip, pipe the filling into the center of each cupcake.

Meringue:

Mix well in a large double boiler over medium heat. Mix until the sugar granules are gone and the mixture is smooth when you rub some in between your thumb and index finger.

Transfer the mixture to a stand mixer bowl. With wire whisk attachments, whisk on low for 4 minutes. Turn the speed to medium high and beat for an additional 7 minutes. Turn to high for another 4 minutes. The mixture should be thick, smooth and have a sheen to it.

Transfer the meringue to a pastry bag with desired tip. Pipe meringue onto each cupcake. With a cooking torch, torch the meringue until they have browned edges all along the top of the meringue.